Control Board - Louisiana Grills BLACK LABEL LGV4BL Manuel Du Propriétaire

LOW TEMPERATURE (65–125°C / 150–257°F)
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your meats juicy by cooking
longer at a lower temperature (also known as low and slow). Recommended for the big turkey at Thanksgiving, juicy ham at Easter, or the huge
holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There are two types of smoking: hot and cold smoking.
• Hot smoking, another name for low and slow cooking, is generally done at 65-122°C / 150-250°F. Hot smoking works best when longer cooking
time is required, such as large cuts of meats, fish, or poultry.
• Cold smoking is when the food is located so far away from the fire that it smokes without cooking, and at temperatures of 15-32°C / 60-90°F.
TIP: TO INTENSIFY THAT SAVORY FLAVOR, SWITCH TO A LOW TEMPERATURE RANGE IMMEDIATELY AFTER PREHEATING
YOUR GRILL. THIS ALLOWS THE SMOKE TO PENETRATE THE MEATS, BEFORE THE PORES OF THE MEAT CLOSE.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs prefer to smoke at
the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!

CONTROL BOARD 101

This P.I.D. (proportional-integral-derivative) digital Control Board is very much the same
as the controls on your kitchen oven. The main advantages are the ability to automatically
compensate for the different ambient conditions and fuel types.
IMPORTANT: THE TEMPERATURE INSIDE OF ANY GRILL WILL VARY
GREATLY FROM LOCATION TO LOCATION. EVEN INSTRUMENTS
CALIBRATED TOGETHER MAY NOT AGREE WITH EACH OTHER.
CONTROL DESCRIPTION
Press and hold this button for three seconds to to
Power On the unit. This will begin the automatic
start-up cycle. Press and hold this button for three
seconds to Power-down the unit, activating the
automatic cool-down cycle. The button will flash
white when connected to a power source, and light
up solid white when the unit is on.
The Smoke iT® icon indicates a connectivity with
Wi-Fi. When searching for a connection by Wi-Fi
or via Bluetooth®, the Smoke iT® icon will blink.
Once a Wi-Fi connection has been established, the
Smoke iT® icon will stay solid. When connected,
get live updates about the actual and set
temperatures of the grill, cooking time, and meat
probe temperatures. It also allows you to adjust the
settings of your Control Board.
This button has two functions: Temperature Units
Switch and Recipe Stages.
1. Quick push of this button to activate the
Temperature Units Switch, changing the
temperature readout. Change between Celsius
(ºC) and Fahrenheit (ºF), as preferred. Default
is set to Fahrenheit.
2. Press and hold this button for three seconds to
access the Recipe settings.
Press and hold the Prime Button to activate an extra feed of pellets to the burn pot. This can be used to
add more fuel to the fire before opening the Cabinet Door, resulting in a quick heat recovery. It can also
be used while smoking, to increase the intensity of clean smoke flavor. This feature was requested from
competition cookers.
Press the Adjustment Arrows to increase or decrease the temperature. The temperature displayed on
the readout can be adjusted by 5 degree (F) increments. The temperature can be set to a low 65°C /
150°F, and peaks at a high of 215°C /420°F.
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